250g soba noodles
Olive oil, for dressing and frying
Lemon, for dressing
1kg octopus tentacles, headless
½ white onion, chopped
2 cloves garlic, chopped
3cm ginger, chopped
1 tsp coriander seeds
80ml white sugar
80ml rice wine vinegar
4 green jalapeños, peeled, deseeded, chopped and charred
2 tsp wasabi powder
Salt, to taste
½ cup peanuts, crushed
2 red chillis, chopped
3 spring onions, thinly sliced
Small handful of fresh coriander
Cook soba noodles to packet instructions, cool and dress lightly in olive oil and lemon juice.
Preheat oven to 140°C. Submerge octopus tentacles in lightly salted, rapidly boiling water for 30 seconds.
Remove and place in a small ice bath. Put on a tray, cover with foil and steam in the oven for one to two hours until tender. Strip off outer membrane, allow to cool and slice into rings.
To make the pickle, heat some oil in a saucepan, add onion, garlic, ginger and coriander seeds (wrap the coriander seeds in a small muslin cloth or kimcloth — this makes them easier to remove after making the pickle). Once ingredients are soft and cooked through, add sugar, vinegar and water. Bring to the boil and reduce by half until the mixture is thickened.
Add jalapeños, wasabi powder and seasoning. Allow to cool and add octopus.
Serve the pickled octopus over cold soba noodles topped with peanuts, chilli, spring onion and coriander.